The aim of this review is to identify and establish a profile regarding the diversity and geographical distribution of 110 different varieties of sambal in Indonesia reviewed from various cookbooks. Each region of Indonesia has its own traditional versions of sambal, distinguishable by its ingredients or production methods. Cayenne pepper (Capsicum annuum), a native American plant, was incorporated in sambal recipes in the sixteenth century and since then, it has been the major ingredient of Indonesian sambal. Initially, sambal was prepared using native ingredients such as pepper and ginger. Sambal, for example, a traditional chili paste or sauce usually consumed as condiment, has been an integral part of Indonesian food culture for centuries. ![]() Indonesia, a multicultural country, exhibits high diversity of cultural heritage.
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